Two summers ago I spent a month in Tuscany, Italy photographing several wineries and a bed and breakfast outside of Siena. It was September and I remember waking up and feeling the subtle transition from the summer heat and humidity to a crispy coolness in the air, a sign that Fall was on it’s way. I also remember the sacks of porcini mushrooms the family that I stayed with used to bring home and the aroma that filled the kitchen as they prepared delicious meals using those fresh mushrooms. I was more than grateful to be invited to the dinner table and learn a few tricks in the kitchen. Recently, I’ve been feeling that same crispy, cool air as the weather is transitioning in Maine and New Hampshire as I daydream of that golden time in Italy. I get inspired this time of year to make something with fresh mushrooms just so I can relive that experience I had. A fresh mushroom lasagne seemed appropriate and a definite crowdpleaser. Although I can’t get those fresh porcini’s here in the US, the dried ones seem to do the trick. I used more porcini’s and add a bit of butter because I love how the butter helps bring out the richness in the mushrooms. When served with a salad of greens and tomatoes this is a simple and delicious meal that will ease you right into Fall.